Prep: 35 mins  || Cook: 10 mins  || Makes: 12 

INGREDIENTS

350G DARK CHOCOLATE, CHOPPED 

40G BUTTER 

2 EGGS

⅔ CUP (150G) CASTER (SUPERFINE) SUGAR

1 TEASPOON VANILLA EXTRACT 

¼ CUP (35G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED 

¼ TEASPOON BAKING POWDER, SIFTED 

Peanut Butter Frosting

1 CUP (160G) ICING (CONFECTIONER’S) SUGAR MIXTURE 

1 CUP (280G) SMOOTH PEANUT BUTTER 

80G BUTTER 

1 TEASPOON VANILLA EXTRACT 

⅓ CUP (80ML) SINGLE (POURING) CREAM

Prep: 35 mins (+ 1hr chill time) || Cook: 45 mins || Serves: 6

INGREDIENTS

3 sheets each frozen shortcrust and puff pastry, thawed

1 egg, whisked

Salad, to serve (optional)

FILLING

2 tbs extra virgin olive oil

2 onions, finely chopped

4 garlic cloves, crushed

1kg chicken thigh fillets, chopped

1 cup (250ml) chicken stock

300ml pure (thin) cream

3 tsp dried oregano, plus 1/2 tsp extra, to sprinkle

2 tsp dried Italian herbs

Prep: 5 mins || Cook: 5 mins || Serves: 2

INGREDIENTS

¼ cup vegetable oil

2 eggs

300g (10.5 oz) Chinese broccoli or other Asian green vegetables, beans or broccolini

3 garlic cloves, roughly chopped

300g (10.5 oz) chicken mince

1 red chilli, sliced or to your desired heat level

3 tbsp oyster sauce

2 tsp soy sauce

1 tsp fish sauce

METHOD

Prep: 5 mins || Cook: 35 mins || Serves: 4

INGREDIENTS

60g unsalted butter

1/2 cup (125ml) milk

1 tsp vanilla extract

3/4 cup (165g) caster sugar

1 cup (150g) self-raising flour, sifted

2 tbs cocoa, sifted, plus extra to dust

3/4 firmly packed cup (185g) brown sugar

Thickened cream, to serve

METHOD

Preheat the oven to 180ºC. Grease a 1.5L (6-cup) capacity ovenproof baking dish.